Jo Jo Potatoes (Vegan)
My Homemade Jo Jo Potato Wedges are crisp on the outside and fluffy on the inside and they’re sure to become your new favorite side dish or game day snack!
Servings: 4
Ingredients
- 2 Russet Potatoes
For the batter
- 1/3 cup of flour , use rice flour for Glutenfree
- 1 tablespoon rice flour or fine cornmeal
- 3/4 teaspoon salt
- 1 teaspoon paprika
- 1 tsp of garlic powder
- ½ tsp of onion powder
- ½ tsp of black pepper
- ¼ tsp celery seed
- ¼ tsp cayenne pepper
- ¼ tsp baking powder
- ½ cup Non-Dairy Milk
- 2 tsp oil Plus more for baking or pan frying
- 2 tsp hot sauce
Instructions
- Boil the russet potatoes: slice the russet potatoes into wedges and add to a large saucepan filled with cold water. Bring to a boil over medium high heat and cook for 2-4 minutes or until a fork just about starts to get easily into the potato slices, not overcooked. Immediately strain. Wash with some cold water, and set aside.
- In a bowl, add all the dry ingredients, the flours, salt, spices and mix well. Add the potatoes to this bowl to coat in the flour mixture then remove the excess flour from the potatoes by tapping the potatoes and then place them on a plate.
- Make the batter by adding the oil, hot sauce, and 1/4 cup of Non-Dairy milk to the remaining flour mix, mix in. then add milk 1 tablespoon at a time until the mixture is a smooth batter, you don't want the batter to be too thick but also not too thin so that it doesn't stick to the potatoes. You might or might not need more milk depending on how much flour stuck to the potatoes and was left
- Take your flour coated potatoes and dip in the batter. Place on a parchment lined baking sheet or a greased baking dish if you're planning to bake them.
To bake:
- Bake at 425 degrees F (215 c) for 20 to 25 minutes or until golden and crisp on the outside.You can brush some oil after a 15-minute mark to make them crispier. Lighter colored potatoes in post pics are baked
To Pan Fry:
- Heat about two tablespoons of oil in a cast-iron skillet or any thick bottom skillet. Once hot add your battered potatoes and cook until golden brown on all sides.
- Serve with ranch, or ketchup, or hot sauce.
Notes
- For slicing, I usually slice them about an inch thick but you can make thinner slices or thicker slices.
- You can adjust the flavor to preference, and add more salt and spices if you like to the batter for additional flavor.
Nutrition
Calories: 158kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 537mg | Potassium: 515mg | Fiber: 2g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 2mg